Florentine Ravioli

Everybody loves pasta, and it’s no wonder. Besides tasting fabulous, it’s also versatile, stores well and complements every sort of vegetable, sauce, meat and cheese.

Did you know there are spring and winter varieties of wheat grown in South Dakota? Spring wheat is usually planted in April and harvested in August. Winter wheat is planted in September, goes dormant over the winter and is usually harvested in July.

South Dakota’s own durum wheat is prized and exported to Italy for the finest pasta creations. You may not know this but one of the world’s greatest food revolutions came from this region a century ago when Midwesterners discovered how to mill and distribute modern flour at a scale never thought possible.

Farmers across the Midwest and South Dakota have used research and technology to bring continuous improvements to farming practices, with an eye toward sustainability. In order to keep family farms viable for generations to come, farmers place a high priority on treating the land well by doing things like establishing wildlife habitat, restoring wetland and creating buffers along waterways.

Try this delicious and simple pasta recipe. Find more quick dinner ideas at www.hy-vee.com/meal-solutions.

Florentine Ravioli

Ingredients
  

  • 20 Ounces Cheese Ravioli or Tortellini, approx 4 Cups
  • 6 Teaspoons Olive Oil Extra-virgin, Divided
  • 4 Cloves Garlic Minced
  • 1/4 Teaspoon Salt
  • 1/8-1/4 Teaspoon Red Pepper Flakes Crushed
  • 16 Ounces Spinach Frozen Chopped or Whole-leaf
  • 1/2 Cup Water
  • 1/4 Cup Parmesan cheese Freshly grated

Instructions
 

  • Bring a large pot of water to a boil; cook ravioli or tortellini according to package directions. Meanwhile, heat 2 teaspoons oil in a large, nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper flakes to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

Notes

*Shopping Tip: When buying frozen ravioli or tortellini, be sure to read the label. The fat content per serving can vary widely according to brand.

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